These Brats turned out great. So here are some pics start to Finish.
Shoot the bear!!!!
Then I ground the meat. I cut all the fat off the bear, making sure not to get any in the meat.
Grind all your lean bear. Buy ground pork or get a pork shoulder and grind it yourself. Mix 60% black bear, 35% ground pork and 5 % pork fat.
I used the hi country brand brat mix. They have a really good kit for brats IMO. Then stuff it and tet it cure over night
Then smoke @ 165 for about 8hours (3 pans of chips) smoke until meat is 152F. I used my Thermometer with the cord on it. I put the prope inside the meat on the top rack. When doing bear its very important to cook the meat fully just like pork they can carry trichinosis.
Shoot the bear!!!!
Then I ground the meat. I cut all the fat off the bear, making sure not to get any in the meat.
Grind all your lean bear. Buy ground pork or get a pork shoulder and grind it yourself. Mix 60% black bear, 35% ground pork and 5 % pork fat.
I used the hi country brand brat mix. They have a really good kit for brats IMO. Then stuff it and tet it cure over night
Then smoke @ 165 for about 8hours (3 pans of chips) smoke until meat is 152F. I used my Thermometer with the cord on it. I put the prope inside the meat on the top rack. When doing bear its very important to cook the meat fully just like pork they can carry trichinosis.